JPWO2020031955A1 - Heat-resistant acidophilic bacteria inhibitor, heat-resistant acidophilic bacteria contamination prevention method, and beverages - Google Patents

Abstract

An object of the present invention is to provide a thermostable acidophilic bacterium inhibitor, a method for preventing heat-resistant acidophilic bacterium contamination, and a beverage, which contain a substance having an effect of suppressing the growth of thermostable acidophilic bacteria as an active ingredient. And. The present invention relates to a heat-resistant acidophilic bacterium inhibitor containing xanthohumol as an active ingredient, a method for preventing heat-resistant acidophilic bacterium contamination using the same, and a beverage.

Description

The present invention relates to a heat-resistant acidophilic bacterium inhibitor containing xanthohumol, a method for preventing heat-resistant acidophilic bacterium contamination using xanthohumol, and a beverage.

Xanthohumol is a prenylflavonoid derived from hops, and is known to have various bioactive effects such as cancer cell growth inhibitory activity, antioxidant activity, bone decomposition inhibitory activity, and antibacterial activity.

Attempts have also been made to increase the content of xanthohumol in various beverages in anticipation of the health maintenance and improvement effect of xanthohumol due to the above-mentioned bioactive action (Patent Documents 1 and 2). However, the content of xanthohumol in non-fermented beverages is generally very small.

Further, for example, Patent Document 3 describes a food preservative containing xanthohumol, which is a hop flower component, as an active ingredient, and xanthohumol is antibacterial against specific spoilage bacteria (Bacillus subtilis, etc.). It is disclosed to have an action. However, it is unknown whether or not it has an antibacterial action against other putrefactive bacteria, and no antibacterial action against heat-resistant acidophilic bacteria is disclosed.

Here, it is important for commercially available beverages to prevent microbial contamination such as yeast, bacteria and mold, and to improve the storage stability. Typical methods for preventing microbial contamination include lowering the pH to acidic, lowering the water activity by drying, heat treatment, storing at a low temperature, adding preservatives, aseptic packaging, and nitrogen. For example, filling and packaging is performed. In particular, regarding heat treatment, for example, in the production of soft drinks, heating under sterilizing conditions based on the Food Sanitation Law is required.

However, even if the above-mentioned method for preventing microbial contamination is carried out in the beverage manufacturing process, there remains a risk that microorganisms causing quality deterioration will survive and proliferate. For example, heat-resistant acidophilic bacteria (TAB) are brought in from raw materials even when heated under the sterilization conditions stipulated by the Food Sanitation Law (standards for soft drinks, etc.) in acidic beverages where microorganisms are originally difficult to grow. May survive. The heat-resistant acidophilic bacterium is a bacterium belonging to the genus Alicyclobacillus, which is a gram-positive spore-forming bacterium represented by Alicyclobacillus acidoteristris, and has a pH of 6.5 or less. Even under the acidic conditions of, it is not easily killed by ordinary heat sterilization treatment. Since the thermostable acidophilic bacterium has an action of converting ferulic acid in fruit juice into guaiacol, which is a substance causing an offensive odor, it is known that when it grows, it causes deterioration of the quality of food and drink. As a preventive measure, sterilization and the use of benzoic acid under conditions higher than the standard are known, but there is a tendency to hesitate to put it into practical use because the flavor of the beverage is impaired and it is a synthetic preservative. there were.

Hop extracts containing xanthohumol have been used as preservatives for the purpose of improving the preservation of foods other than beverages based on their antibacterial action against specific putrefactive bacteria. However, the use of xanthohumol for the purpose of preventing microbial contamination of beverages has not been considered. In addition, the use of xanthohumol has never been considered for the purpose of preventing contamination by heat-resistant acidophilic bacteria, which are not easily killed under normal sterilization conditions, in acidic beverages in which microorganisms are difficult to grow.

JP-A-2002-345433 Japanese Unexamined Patent Publication No. 2003-310240 Japanese Patent No. 4374123

An object of the present invention is to provide a thermostable acidophilic bacterium inhibitor, a method for preventing heat-resistant acidophilic bacterium contamination, and a beverage, which contain a substance having an effect of suppressing the growth of thermostable acidophilic bacteria as an active ingredient. And.

As a result of diligent studies to solve the above problems, the present inventor has found for the first time that xanthohumol suppresses the growth of thermostable acidophilic bacteria and exhibits an antibacterial action against thermostable acidophilic bacteria. Further, xanthohumol is a highly safe compound contained in edible plants, and it has been conceived that it can be applied to various beverages and the like, and the present invention has been completed.

That is, the present invention relates to the following heat-resistant acidophilic bacteria inhibitor, a method for preventing heat-resistant acidophilic bacteria contamination, and a beverage.
[1] A thermostable acidophilic bacterium inhibitor containing xanthohumol as an active ingredient.
[2] The thermostable acidophilic bacterium inhibitor according to the above [1] for beverages.
[3] The thermostable acidophilic bacterium inhibitor according to the above [1] or [2], wherein the thermostable acidophilic bacterium is Alicyclobacillus acidoterrestris.
[4] A method for preventing heat-resistant acidophilic bacterial contamination of beverages by adding xanthohumol so as to have a mass of 3.1 mass ppm or more.
[5] The method for preventing contamination with heat-resistant acidophilic bacteria according to the above [4], wherein xanthohumol is added so as to be 6.2 mass ppm or more.
[6] The method for preventing contamination with heat-resistant acidophilic bacteria according to the above [4] or [5], which adjusts the pH of the beverage to 6.5 or less.
[7] The method for preventing contamination with heat-resistant acidophilic bacteria according to any one of the above [4] to [6], wherein the heat-resistant acidophilic bacteria are Alicyclobacillus acidoterrestris.
[8] A beverage containing xanthohumol in a range of more than 12 mass ppm and 180 mass ppm or less and having a pH of 6.5 or less.
[9] The beverage according to the above [8], which contains 60 mass ppm or more of xanthohumol.
[10] The beverage is a tea-based beverage, a coffee beverage, an alcoholic beverage, a non-alcoholic beer-taste beverage, a carbonated beverage, a functional beverage, a fruit / vegetable-based beverage, a dairy beverage, a soymilk beverage, or flavored water. The beverage according to [9].
[11] The beverage according to any one of the above [8] to [10], wherein the beverage is a non-alcoholic beer-taste beverage, a functional beverage, a carbonated beverage, or a fruit / vegetable-based beverage and has a pH of 4.6 or less.

According to the present invention, a heat-resistant acidophilic bacterium inhibitor containing a substance having a high safety and an effect of suppressing the growth of heat-resistant acidophilic bacteria as an active ingredient, a method for preventing heat-resistant acidophilic bacteria contamination, and a beverage. Can be provided.

The thermostable acidophilic bacteria inhibitor of the present invention contains xanthohumol as an active ingredient.
Xanthohumol is a component contained in hops, which are edible plants, and can be suitably used for foods and drinks. Further, since the thermostable acidophilic bacterium has heat resistance and grows under acidic conditions, it is a bacterium that grows especially in beverages among foods and drinks and often causes a problem. Therefore, the heat-resistant acidophilic bacteria inhibitor of the present invention is preferably for beverage use.
Furthermore, the possibility that thermostable acidophilic bacteria can grow below pH 6.5 has not been ruled out (Non-patent document: Journal of the Japanese Society of Food Microbiology Jpn. J. Food Microbiol., 23 (4), 204-212. , 2006), it is more preferable that the heat-resistant acidophilic bacterium inhibitor of the present invention is for beverages having a pH of 6.5 or less.

Xanthohumol is a component derived from hops and can be obtained by extracting from hops with a solvent. For example, dried hops are crushed into pellets and then immersed in an organic solvent such as alcohol for extraction. Then, the obtained extract is concentrated and dried, and then separated and purified by chromatography or the like.
Xanthohumol is commercially available, and commercially available products can also be used.

The present invention is also a method for preventing heat-resistant acidophilic bacterial contamination of beverages by adding xanthohumol so as to be 3.1 mass ppm or more.
When xanthohumol is added to a beverage so as to have a mass of 3.1 mass ppm or more, the effect of suppressing the growth of thermostable acidophilic bacteria can be sufficiently obtained.
It is more preferable to add xanthohumol so as to be 6.2 mass ppm or more.
The larger the amount of xanthohumol added, the more the effect of preventing heat-resistant acidophilic bacteria contamination can be expected. However, from the viewpoint of maintaining the original flavor of the beverage, the method for preventing heat-resistant acidophilic bacteria contamination of the beverage of the present invention. In, it is preferable to add xanthohumol to the beverage so as to be 500 mass ppm or less.
It is preferable to add xanthohumol to the beverage in an amount of 3.1 to 500 mass ppm, and more preferably to add it in an amount of 6.2 to 500 mass ppm.

Xanthohumol has a peculiar acidity and bitterness.
Here, bitterness and sourness are included in the five basic tastes of sweetness, sourness, bitterness, saltiness (boiled taste) and umami, and are sensations caused by the stimulation of taste buds on the tongue. The taste and taste of food and drink are composed of various elements, and in addition to the basic taste sensed by the taste buds as described above, it is perceived by the sense of pain, temperature, and smell that directly stimulate the skin in the oral cavity. The smell of the scent also has an effect, and various information can be felt together.
As a method for improving the acidity and bitterness of beverages and the like, a method of adding saccharides, amino acids, nucleic acids and the like having sweetness is generally known. This does not eliminate the acidity and bitterness itself, but covers the acidity and bitterness with a strong sweetness.
However, sweetness is most easily perceived in the temperature range of human skin (37 ° C.), but becomes difficult to be perceived in the low temperature region (5 ° C. or lower) and the high temperature region (55 ° C. or higher) due to the application of temperature stimulus. There is a tendency. On the other hand, bitterness and sourness tend to be easily perceived even in a low temperature region, and sourness tends to be easily perceived even in a high temperature region. Therefore, between a beverage at room temperature (25 ° C) and a beverage at a low temperature (5 ° C or less), even if the same component is contained, the beverage at a low temperature is less likely to perceive sweetness and is more likely to perceive bitterness and acidity. .. On the other hand, in a beverage at room temperature, sweetness is more likely to be perceived, and bitterness and acidity are masked by sweetness and less perceived.

The state of solid foods and beverages differs between solids and liquids, and liquid beverages diffuse into the oral cavity immediately after ingestion and come into contact with many of the taste buds on the tongue. The taste tends to be stronger and more easily perceived.
As described above, in perceiving the taste and deliciousness of food and drink, in addition to the components and the amount of the components contained in the food and drink, the temperature and state of the food and drink also influence.

Therefore, Patent Document 3 describes that xanthohumol does not have a bitter taste by itself, but it is a component that exhibits acidity and bitterness when it is blended in a large amount in a beverage.
From the viewpoint of the flavor of the beverage, it is more preferable to add xanthohumol to the beverage so as to be 200 mass ppm or less, and further preferably to add it so as to be 180 mass ppm or less. The beverage according to the embodiment of the present invention preferably contains xanthohumol in an amount of 200% by mass or less, more preferably 180% by mass or less.

The heat-resistant acidophilic bacteria inhibitor in the present invention and the method for preventing heat-resistant acidophilic bacteria contamination of beverages are preferably used for beverages having a pH of 6.5 or less.
Although it depends on the bacterial species, thermostable acidophilic bacteria have not been denied to grow in an acidic region of pH 6.5 or less, and it has been reported that they do not grow in pH 2.0 or less and pH 6.5 or more. Further, even in the neutral region of pH 6.5 or higher, the thermostable acidophilic bacteria are not killed, and even if heated under the sterilization conditions based on the Food Sanitation Law, there is a possibility that a contamination problem still occurs. Further, the heat-resistant acidophilic bacteria inhibitor in the present invention and the method for preventing heat-resistant acidophilic bacteria contamination of beverages are more preferably used for beverages having a pH of 4.6 or less, and are used for beverages having a pH of 4.0 or less. Is more preferable. According to the manufacturing standards described in the Food Sanitation Law, those with a pH of less than 4.0 are at 65 ° C for 10 minutes or higher, and those with a pH of 4.0 or higher and lower than 4.6 are at 85 ° C for 30 minutes or It is necessary to sterilize by heating under conditions equal to or higher than this, but such heat sterilization treatment may leave a risk of microbial contamination by heat-resistant acidophilic bacteria. For example, the sterilization temperature and time required to reduce the viable cell count of Alicyclobacillus to 1/10 is reported to be 10 minutes or more at a heating temperature of 90 ° C. (“Food and Container 2015 VOL.56”. NO.3 ”). According to this, when sterilized under the conditions described in the Food Sanitation Law, it may not be possible to say that a soft drink having a pH of less than 4.6 is sufficient to kill heat-resistant acidophilic bacteria.

In one aspect, the method for preventing heat-resistant acidophilic bacterial contamination of a beverage of the present invention preferably includes a step of adjusting the pH of the beverage to 6.5 or less.
It has not been denied that the heat-resistant acidophilic bacterium contamination prevention method of the present invention grows in an acidic region of pH 6.5 or less, and it has been reported that it does not grow in a pH of 2.0 or less and pH 6.5 or more. It has an antibacterial effect against sexually acidic bacteria. It should be noted that the thermostable acidophilic bacteria do not die even in the neutral region of pH 6.5 or higher, and even if heated under the sterilization conditions based on the Food Sanitation Law, there is a possibility that a contamination problem still occurs.
Further, as described above, since the method of the present invention is suitably used for preventing contamination of heat-resistant acidophilic bacteria in beverages having a pH of 4.6 or less, it is possible to adjust the pH of the beverage to 4.6 or less. preferable. In addition, it may have a step of adjusting the pH of a beverage to less than 4.6. According to the manufacturing standards described in the Food Sanitation Law, those with a pH of less than 4.0 are at 65 ° C for 10 minutes or higher, and those with a pH of 4.0 or higher and lower than 4.6 are at 85 ° C for 30 minutes or It is necessary to sterilize by heating under conditions equal to or higher than this, but such heat sterilization treatment may leave a risk of microbial contamination by heat-resistant acidophilic bacteria.
The pH of the beverage may finally be the pH described above.

Xanthohumol is converted to isoxanthohumol by heating, and the heating conditions at the time of conversion are said to be 80 to 140 ° C. for 15 minutes to 5 hours. Beverages with a pH of less than 4.0 are sterilized and heated at 65 ° C for 10 minutes or more according to the manufacturing standards described in the Food Sanitation Law, and xanthohumol becomes isoxanthohumol. It is within the range of heat resistance under the condition of not converting. Therefore, in one aspect of the method for preventing heat-resistant acidophilic bacterial contamination of a beverage of the present invention, it is more preferable to have a step of adjusting the pH of the beverage to 4.0 or less. In addition, it may have a step of adjusting the pH of a beverage to less than 4.0.
The pH can be adjusted by a known method such as adding a pH adjuster if necessary.

Further, in the present specification, the thermostable acidophilic bacterium is a bacterium belonging to the genus Alicyclobacillus, for example, Alicyclobacillus acidoteristris or Alicyclobacillus acidifilus (Alicycyclobacillus acidoterrestris). Alicyclobacillus acidifils) and the like. Of these, Alicyclobacillus acidoteristris is preferred. Xanthohumol is effective in preventing contamination by the above bacteria.
It has been reported that the growth pH of thermostable acidophilic bacteria is usually 2 to 6, and the growth does not occur at a pH of 6.5 or higher. The bacteria do not grow in the neutral region (pH 6.5 or higher) but do not die.

Beverages in which the heat-resistant acidophilic bacterium inhibitor of the present invention and the heat-resistant acidophilic bacterium contamination prevention method are used are described in detail below, but are tea-based beverages, coffee beverages, alcoholic beverages, and non-alcoholic beer tastes. Beverages, carbonated beverages, functional beverages, fruit / vegetable beverages, dairy beverages, soymilk beverages or flavored waters are preferred. This is because the above-mentioned beverage has a pH of 6.5 or less and is desired to have an antibacterial action against heat-resistant acidophilic bacteria. Of these, it is more preferably used for non-alcoholic beer-taste beverages, carbonated beverages, functional beverages or fruit / vegetable beverages having a pH of 4.6 or less. This is because there is a high possibility of growth of thermostable acidophilic bacteria.

The present invention is also a beverage containing xanthohumol in a range of more than 12 mass ppm and 180 mass ppm or less and having a pH of 6.5 or less.
This is because a more sufficient effect of suppressing the growth of heat-resistant acidophilic bacteria can be obtained by containing more than 12 mass ppm of xanthohumol in an acidic beverage having a pH of 6.5 or less. Furthermore, when the content of xanthohumol is 180 mass ppm or less, a sufficient effect of suppressing the growth of heat-resistant acidophilic bacteria can be obtained without impairing the flavor of acidic beverages having a pH of 6.5 or less. The pH can be measured with a commercially available pH meter.

The beverage of the present invention preferably contains xanthohumol in an amount of 60 mass ppm or more. The content of xanthofumole can be measured, for example, by quantitative analysis using high performance liquid chromatography (HPLC) or an LC-MS / MS system (TSQ Quantiva, Thermo Fisher Scientific Co., Ltd.). Examples of the method for measuring xanthohumol using high performance liquid chromatography (HPLC) include the following conditions.
(Basic conditions)
Equipment: SHIMADZU LC-20AD (manufactured by Shimadzu Corporation)
Flow velocity: 1.0 mL / min Analysis time: 25 min / Sample column: NOMURA CHEMICALS Develosil C30-UG-5,4.6 mmΦ × 150 mm
Column temperature: 40 ° C
Detector: SPD-20A
Detection wavelength: 350 nm
(Mobile phase)
Phase A: 0.1% formic acid aqueous solution Phase B: 0.1% formic acid-containing acetonitrile (gradient conditions)
Table 1 shows the gradient conditions. The ratio (%) of the B phase is v / v%.

The beverage of the present invention may be a tea-based beverage, a coffee beverage, an alcoholic beverage, a non-alcoholic beer-taste beverage, a carbonated beverage, a functional beverage, a fruit / vegetable beverage, a dairy beverage, a soy milk beverage, or flavored water. preferable.

When the beverage of the present invention is a tea-based beverage, it is preferably a black tea beverage or a sugar-free tea beverage. Examples of sugar-free tea beverages include green tea beverages, oolong tea beverages, barley tea beverages, brown rice tea beverages, pigeon barley tea beverages, and sugar-free black tea beverages.

When the beverage of the present invention is a coffee beverage, it is preferably packaged coffee or liquid coffee.

Examples of the alcoholic beverage include beer, beer-based beverages, beer and alcoholic beverages other than beer-based beverages.
When the beverage of the present invention is a beer-based beverage, it is preferably low-malt beer or a third beer.
When the beverage of the present invention is a beer or an alcoholic beverage other than a beer-based beverage, it is preferably shochu, chu-hi, liqueur, cocktail, spirits, or whiskey.

As used herein, the term "non-alcoholic beer-taste beverage" means a carbonated beverage with a beer-like flavor, which is a non-fermented non-alcoholic type, which is substantially free of alcohol. Here, the non-alcoholic beer-taste beverage does not exclude a beverage containing an undetectable trace amount of alcohol.

When the beverage of the present invention is a carbonated beverage, it is preferably a cola flavored beverage, a clear carbonated beverage, ginger ale, a fruit juice-based carbonated beverage, a milk-containing carbonated beverage, or a sugar-free carbonated beverage.
When the beverage of the present invention is a functional beverage, it is preferably a sports drink, an energy drink, a health support beverage or a pouch jelly beverage.

When the beverage of the present invention is a fruit / vegetable beverage, it is preferably a 100% fruit beverage, a beverage containing fruits, a soft drink containing low fruit juice, a fruit beverage containing fruit grains, or a fruit meat beverage.
When the beverage of the present invention is a dairy beverage, it is preferably milk, drink yogurt, lactic acid bacteria beverage or dairy soft drink.
When the beverage of the present invention is a soymilk beverage, it is preferably soymilk or a soybean beverage.

The beverage of the present invention is preferably a non-alcoholic beer-taste beverage, a carbonated beverage, a functional beverage or a fruit / vegetable-based beverage having a pH in the range of 4.6 or less, and among them, a functional beverage or a fruit / vegetable-based beverage. Beverages are more preferred. In this case, the pH of the beverage is 4.6 or less and may be less than 4.6. The pH of the beverage is preferably 3.0 or higher.
According to the manufacturing standards described in the Food Sanitation Law, those with a pH of less than 4.0 are at 65 ° C for 10 minutes or higher, and those with a pH of 4.0 or higher and lower than 4.6 are at 85 ° C for 30 minutes or It is necessary to sterilize by heating under conditions equal to or higher than this, but such heat sterilization treatment may leave a risk of microbial contamination by heat-resistant acidophilic bacteria.

Xanthohumol is converted to isoxanthohumol by heating, and the heating conditions are said to be 80 to 140 ° C. for 15 minutes to 5 hours. Beverages with a pH of less than 4.0 are sterilized and heated at 65 ° C for 10 minutes or more according to the manufacturing standards described in the Food Sanitation Law, and xanthohumol becomes isoxanthohumol. It is within the range of conditions that are not converted. Therefore, in one embodiment, the beverage is more preferably a beverage having a pH of 4.0 or less or a pH of less than 4.0.

In a preferred embodiment, the beverage of the present invention has an antibacterial action against heat-resistant acidophilic bacteria.

Further, the beverage of the present invention and the beverage in which the heat-resistant acidophilic bacterium inhibitor and the heat-resistant acidophilic bacterium contamination prevention method of the present invention are used are in a low temperature region of 5 ° C. or lower (for example, 4 to 5 ° C.) and / or. It is preferable that the beverage is provided in a high temperature region of 55 ° C. or higher (for example, 55 to 95 ° C.). The beverage of the present invention contains xanthohumol, which has antibacterial activity against heat-resistant acidophilic bacteria, but since it is contained at a specific concentration that does not impair the flavor of the beverage, it has a bitter taste and an acidity. This is because the flavor of the beverage is not impaired even in the low temperature region where the acidity is easily perceived and the high temperature region where the acidity is easily perceived.

The form of the beverage is not particularly limited, and can be a packaged beverage. The container of the packaged beverage is not particularly limited, and a container of any form and material may be used. For example, a metal container such as an aluminum can or a steel can; a resin container such as a PET bottle; a paper such as a paper pack. Containers; glass containers such as glass bottles; commonly used containers such as wooden containers such as barrels can be used. By filling and sealing the beverage in such a container, a packaged beverage can be obtained.

Beverages can be prepared, for example, by blending xanthohumol with substances used in the production of beverages (eg, any food ingredient or food additive).

Hereinafter, examples will be shown in which the present invention will be described in more detail. The present invention is not limited to these examples.

<Preparation Example 1>
Preparation of xanthohumol Xanthohumol was isolated and purified from a hop extract (manufactured by Asama Kasei Co., Ltd.) by the following method. That is, xanthohumol was purified from the hop extract as a raw material by normal phase column chromatography, reverse phase column chromatography, and preparative HPLC purification, and it was confirmed by HPLC analysis that the purity was 95% or more. In the HPLC analysis, Develosil C30-UG-5 (Nomura Chemical Co., Ltd.) was used as a column, and the ultraviolet absorption measurement wavelength of the detector was 350 nm. The obtained xanthohumol was used as a standard (purity of 95% or more) in the following experiments.

<Example 1>
As an antibacterial activity evaluation test bacterium, a thermostable acidophilic bacterium (Alicyclobacillus acidoterrestris ATCC 49025) was pre-cultured (condition: YSG broth, 50 ± 1 ° C., 2 days, aerobic condition) to obtain a test bacterium solution.
A 10 mg / mL xanthohumol solution and a 2-fold serial dilution solution thereof were prepared using 99.5% ethanol, respectively. Next, add 1/99 of each solution (xanthofmol solution volume / medium solution volume) to a medium (YSG agar medium) maintained at 50 ± 1 ° C. after sterilization and dissolution, mix well, and then dispense into a petri dish. , Solidified to prepare an agar plate medium.
Next, the pre-cultured test bacterial solution was smeared on the agar plate medium, and after culturing under aerobic conditions at 50 ± 1 ° C. for 5 days, the minimum inhibitory concentration (MIC) was the lowest concentration at which the growth of the bacteria was inhibited. ). The results are shown in Table 2 below.

Xanthohumol has been found to inhibit the growth of thermostable acidophilic bacteria (Alicycyclobacillus acidoterrestris).

The heat-resistant acidophilic bacteria inhibitor of the present invention, the method for preventing heat-resistant acidophilic bacteria contamination of beverages, and beverages are useful in the field of food and drink.

Claims (11)

A thermostable acidophilic bacterium inhibitor containing xanthohumol as an active ingredient. The heat-resistant acidophilic bacterium inhibitor according to claim 1, which is for beverages. The heat-resistant acidophilic bacterium inhibitor according to claim 1 or 2, wherein the thermostable acidophilic bacterium is Alicyclobacillus acidoterrestris. A method for preventing heat-resistant acidophilic bacterial contamination of beverages by adding xanthohumol so as to be 3.1% by mass or more. The method for preventing contamination with heat-resistant acidophilic bacteria according to claim 4, wherein xanthohumol is added so as to be 6.2 mass ppm or more. The method for preventing heat-resistant acidophilic bacteria contamination according to claim 4 or 5, wherein the pH of the beverage is adjusted to 6.5 or less. The method for preventing contamination with heat-resistant acidophilic bacteria according to any one of claims 4 to 6, wherein the heat-resistant acidophilic bacteria are Alicyclobacillus acidoterrestris. A beverage containing xanthohumol in a range of more than 12 mass ppm and 180 mass ppm or less and having a pH of 6.5 or less. The beverage according to claim 8, which contains 60 mass ppm or more of xanthohumol. The eighth or nine claim, wherein the beverage is a tea-based beverage, a coffee beverage, an alcoholic beverage, a non-alcoholic beer-taste beverage, a carbonated beverage, a functional beverage, a fruit / vegetable-based beverage, a dairy beverage, a soy milk beverage, or flavored water. Beverages. The beverage according to any one of claims 8 to 10, wherein the beverage is a non-alcoholic beer-taste beverage, a functional beverage, a carbonated beverage, or a fruit / vegetable-based beverage and has a pH of 4.6 or less.